Recipes Fit for the Tailgate Party

This is a big weekend for football fans for the games on the field. Be it a matchup at the high school level, or the very important Homecoming contest for the University of Missouri against Iowa State you're going to need some munchies to get through watching the games.  And of course, there are those and the Rams.

Wherever you park your car and hangout before the big game, don't forget the all-important tailgate. We've assembled a few suggestions that you can make, pack up and enjoy!

Zesty 100-Yard Bites

• 1/3 cup Kraft Mayo with Olive Oil Reduced Fat Mayonnaise
• 1 tablespoon Sriracha sauce (or hot pepper sauce)
• 1 teaspoon fresh lime juice
• 12 slider buns
• 12 slices deli-style Honey Ham
• 12 slices deli-style Roasted Roast Beef
• 3 Kraft Big Slice Colby Jack Cheese Slices, cut into quarters
• 2 plum tomatoes, cut into 12 slices
• 12 Bread 'N Butter Pickle Chips
• 12 stuffed green olives

Mix mayo, Sriracha and lime juice in a small bowl. Spread each bun with 1/2 tablespoon (1 1/2 teaspoons) mayo mixture.

Fill each bun with 1 folded slice each ham and roast beef, a cheese slice quarter, tomato slice and pickle. Top each bun with a small decorative bamboo skewer, skewered with an olive. Makes 12 servings.

Potato Dog Skins

• 3 large baking potatoes  (2 1/2 pounds), baked
• 2 cloves garlic, minced
• 2 tablespoons butter, melted
• 3 beef franks
• 1/3 cup barbecue Sauce, warmed
• 1/2 cup Kraft Shredded Colby & Monterey Jack Cheeses
• 1/3 cup sour cream
• 1/4 cup chopped fresh chives

Heat grill to medium heat.  Cut potatoes in half lengthwise and spoon out the flesh, leaving half-inch shells. Mix garlic and melted butter. Brush potatoes on both sides with garlic butter mixture.

Grill franks 7 to 9 minutes, or until heated through, turning occasionally; slice into rounds. Grill potatoes until crisp, about 4 to 4 1/2 minutes on each side. Spoon sliced franks into the potato shells; drizzle with barbecue sauce and top with cheese. Grill until the cheese is melted. Top with sour cream and chives.

Alternative Cooking Method: If you prefer, bake the buttered potato skins in a 250 degree oven until crisp, about 15 minutes, before adding the toppings. Fill as directed and bake 5 minutes more. Makes 6 servings 

Tailgate Turkey Pile-On

• 1 12-inch loaf Italian bread with sesame seeds, sliced in half horizontally
• 1/4 cup Kraft Mayo with Olive Oil Cracked Pepper Reduced Fat Mayonnaise
• 24 slices deli-style roasted turkey breast
• 6 slices fully cooked bacon, crisped
• 1/2 cup shredded iceberg lettuce
• 1/4 cup sliced black olives
• 1/4 cup drained roasted red pepper strips

Hollow top of bread slightly; discard removed bread or save for another use. Spread mayonnaise on both sides of bread. Fill with remaining ingredients.  Slice into 6 (2-inch) pieces.  Tailgating Tip: To make for easy eating, wrap sandwich in parchment paper (like at a sandwich shop) and then slice with a serrated knife. Wrap in foil for transport. Makes 6 servings.

Chipotle Chile Mac and Chesse

• 1 package (14 ounces) Kraft Deluxe Macaroni & Sharp Cheddar Cheese Sauce
• 1 pound lean ground beef
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 1 canned chipotle pepper in adobo sauce, minced
• 4 green onions, thinly sliced
• 3/4 cup Kraft shredded cheddar cheese
• 6 Ritz crackers, coarsely crushed (about 1/4 cup)

Heat oven to 400 degrees. Prepare dinner as directed on package. Meanwhile, brown beef with onion and bell pepper in large skillet over medium-high heat 5 minutes. Drain. Add meat mixture to prepared dinner and stir in chipotle pepper. Spoon into greased 2-quart casserole or baking dish. Top with green onions, cheese and cracker crumbs. Bake 15 minutes or until mixture is hot. Makes 6 servings.

Tailgating Take-Along Tip: Make your casserole in a disposable foil pan. Just heat on a covered grill on low heat until mixture is golden and heated through.

About the columnist: Suzanne Corbett is an award-winning writer/producer and culinary teacher, but her passion is as a food historian. She has written for Better Homes & Gardens, and was the radio host of Hot Plates, which aired on KSLG. She is the author of the award winning, "Pushcarts & Stalls: The Soulard Market History Cookbook."